Ingredients:

• 1 bag & 1 box frozen French-cut string beans (precooked)
• 3 tbsp. butter
• 3 tbsp. flour
• 1 pt. sour cream
• 0.6 lb Gruyere cheese
• 1 box cornflakes
• 2 tsp. sugar
• 2 tbsp. minced onions

Preparation:

In a double boiler melt butter. Stir in flour until smooth. Stir in sour cream and minced onion. Add cheese until melted. Add sugar. It will be thick and lumpy. Spread over string beans. Top with cornflakes. Bake at 350ºF/175ºC until heated through.

Ingredients:

• 1 pkg. dry yeast
• ¼ cup warm water
• 1 cup cottage cheese (warm)
• 2 Tbsp. sugar
• 1 Tbsp. instant onion
• 1 Tbsp. butter
• 2 to 3 tsp. dill weed
• 1 tsp. salt
• ¼ tsp. baking soda
• 1 egg
• 2½ cups flour

Optional Ingredients:

coarse salt

Preparation:

Soften yeast in water. Blend in warm cottage cheese, sugar, instant onion, butter, dill weed, salt, soda, and egg. Combine with softened yeast. Add flour to form a stiff dough; beat well after each addition of flour. Let rise in a warm place until light and double in bulk.

Stir down dough; turn into a well-greased 8 inch round casserole dish. Let rise in warm place for 30 to 40 minutes or until double. Bake at 350° F (175° C) for 40 to 50 minutes or until golden brown. Brush with soft butter and sprinkle with coarse salt.

Ingredients:

• 1 stick butter or margarine
• 1 can whole kernel corn with liquid
• 1 can creamed corn
• 1 egg
• 1pkg. Jiffy corn muffin mix

Preparation:

Preheat oven to 400ºF/200ºC. While preheating oven, let butter melt in 9x12 inch baking pan (do not let butter get brown). Meanwhile, mix together whole kernel corn, cream corn, egg and muffin mix, including liquid from corn! Pour into pan with melted butter, stirring butter into the mixture. Return pan to oven and bake for 15-20 minutes or until golden.

Ingredients:

• 1 pkg. frozen broccoli
• 1 can cream of mushroom soup
• 1 onion (chopped)
• 2 cups rice (cooked)
• ⅔ lb. Velveeta cheese
• 1 stick butter or margarine

Preparation:

Fry onion in margarine, lower heat. Add can of soup and the Velveeta cheese (cubes). Stir until cheese is melted. Combine frozen broccoli and rice in casserole; pour cheese mixture over broccoli and rice. Bake at 350ºF/175ºC for 30 minutes.

Ingredients:

• 1 Chicken (cut up)
• ½ cup sour cream
• 1 can mushroom soup
• 1 pkg. onion mix soup
• Chow Mein Noodles

Preparation:

Mix sour cream, soup and soup mix. Pour over chicken pieces in baking dish. Top with noodles. Cook at 375° F (18 for 1 hour, uncovered.

Ingredients:

• 4 cups cooked chicken (cut up chunks)
• 2 Tbsp. lemon juice
• ⅔ cup mayonnaise
• 1 tsp. salt
• ½ tsp.monosodium gutamate
• 1 cup grated cheese
• 2 cups chopped celery
• 4 hard cooked eggs (sliced)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 Tbsp. onion (finely minced)
• 2 pimentos (cut fine)
• 1 - 1½ cup crushed crushed potato chips
• ¼ cup almond chips

Preparation:

Combine all ingredients, except chees, potato chips, and almonds. Place in large rectagular dish. Top with cheese, potato chiups and almonds. Let stand overnight in refrigerator. Bake at 400° F (200° C) for 20 minutes. Serves 8. Good served with rice.

Ingredients:

• Cooked chicken (cut into bite-sized pieces)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can peas (drained)
• ¼ lb. butter
• 14 oz. milk
• 1 box Stove Top stuffing

Preparation:

Mix all but the stuffing together and place in a casserole dish. Follow Stove Top cook instructions and place the stuffing on top of casserole. Bake at 350° F (175 C°) for 30 - 40 minutes or until bubbly.

Ingredients

• 1 pkg. flour tortillas
• 3 cups shredded Cheddar cheese
• 4 split chicken breasts (cooked, chopped, and cooled)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ½ cup chopped green pepper
• ½ cup chopped onion
• 1 can Ro*Tel tomatoes (can substitute 1 cup Pace picante sauce)

Preparation:

Grease a 9x13 inch pan. Tear ½ of the tortillas into large pieces and line the bottom of the pan. Combine chicken, both soups, onions, and peppers in a bowl. Spread ½ of this mixture on top of the tortillas. Top this with ½ of the cheese. Repeat the process. Then pour the can of tomatoes over the top  of the casserole and bake at 375° F (190º C) for 30-40 minutes. Top with chopped lettuce and more picante sauce.